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Bananaman88 · 11-16-2012, 04:23 PM

I made a batch of tostones last night using green 'Hua Moa' bananas, just like I normally do with a green plantain bought at the grocery store and the result was totally different. They fried up much differently but I don't really know how to explain it. They were sort of "airy", much less dense than plantains. From anyone with experiece cooking with 'Hua Moa', is this typical with them? Perhaps they just have a different texture than true plantains.

I peeled the banana, sliced it about 1/2-3/4" thick, fried for 2-3 minutes on each side, removed them from the oil, mashed them with the bottom of a glass (I noticed at this point that they were much softer than the plantains I'm used to cooking with), returned them to the oil for a few minutes on each side until the fried up to a nice golden color. They weren't bad but I didn't think they were as good as actual plantains. Perhaps it's only because I've only ever had them made with plantains. Just looking for a little input from others who have cooked with them. Thanks!

11-16-2012, 04:23 PM	#1 (permalink)
Bananaman88 Bananaculturist Bananaman88's Photo Gallery Location: Houston, TX area Find me on the map! Zone: 9 Name: Brent Join Date: Jun 2007 Posts: 3,019 BananaBucks : 320,365 Feedback: 22 / 100% Said "Thanks" 1,339 Times Was Thanked 2,263 Times in 1,178 Posts Said "Welcome to Bananas" 191 Times	Using Hua Moa to Make Tostones I made a batch of tostones last night using green 'Hua Moa' bananas, just like I normally do with a green plantain bought at the grocery store and the result was totally different. They fried up much differently but I don't really know how to explain it. They were sort of "airy", much less dense than plantains. From anyone with experiece cooking with 'Hua Moa', is this typical with them? Perhaps they just have a different texture than true plantains. I peeled the banana, sliced it about 1/2-3/4" thick, fried for 2-3 minutes on each side, removed them from the oil, mashed them with the bottom of a glass (I noticed at this point that they were much softer than the plantains I'm used to cooking with), returned them to the oil for a few minutes on each side until the fried up to a nice golden color. They weren't bad but I didn't think they were as good as actual plantains. Perhaps it's only because I've only ever had them made with plantains. Just looking for a little input from others who have cooked with them. Thanks!